A simple 14th-century wheat porridge cooked in almond milk.
An easy three-ingredient almond paste/pudding recipe from Das Kochbuch der Sabina Welserin.
A medieval English blancmange recipe with almond milk, chicken and rice.
A homemade Halloween ice cream recipe from 1891.
A history of natural and artificial food dyes in the U.S. and Europe. Featuring recipes for dyeing Easter eggs with Turmeric, red cabbage and beets.
When I heard about a book written about the history of English baking I just had to add it to my library.
A decorated 14th-century mincemeat pie with pork, cheese and spices.
This delicious English pottage (c. 1420) features pork stewed in a sweet and sour gravy.
Two of my all-time favorite things are history and food so I thought, why not put them together? Perhaps the easiest way to experience and connect with the past is to eat authentic ancient food. Since such dishes can be hard to come by, our best option is to make them at home! A (very) brief overview of Elizabethan food During the Elizabethan…